Pavlova Recipe with Fresh Berries

A light and delicate meringue cake is topped with whipped cream, silky creme anglaise and lots of berries in this Pavlova Recipe with Fresh Berries.

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Looking for a stunner of a dessert? This Pavlova Recipe with Fresh Berries is a recipe I can never turn down. And one that I can never stop eating.

If you’ve never had a pavlova, it is a light, meringue cake that is crispy on the outside and kind of chewy and marshmallow-y on the inside. Top that with whipped cream, a decadent creme anglaise, and plenty of fresh berries and you have a dessert that will knock the socks off of anyone. This one is sure to impress!!

Can You Make a Pavlova Ahead of Time?

Yes! Well, the pavlova itself can be made ahead of time, but you don’t want to assemble the cake until you are ready to serve it. The creme anglaise can be made and kept in the refrigerator for up to a week. The berries can soak an hour or two before serving.

The pavlova shell can be made a day or two in advance. But it will absorb any moisture in the air the longer it sits, so it may become chewier – especially if there is any humidity or moisture in the air.

Why Is Your Pavlova Cracking?

The truth of the matter is that it’s very common for a pavlova to crack. Especially when you are making a large pavlova (like this one) instead of minis. I have learned to accept this, as long as it’s not falling apart or falling in the middle. But here are a few reasons why your pavlova may be cracking.

If you overbeat your meringue, it may cause it to fall, especially in the middle. It’s a fine line – you need to make sure the sugar is dissolved, but you don’t want to overbeat the meringue.

The oven temperature will make a big difference as well. If your oven is too hot, your pavlova may crack. You may need an oven thermometer to check if your oven runs hot.

It may also crack if there are dramatic temperature changes. That is why you should leave the pavlova in the oven as it cools off, as taking it right out may cause it to crack.

Altitude can also play a part, which is what I think happens for me. So just know that your pavlova can still be used, even if there is some cracking!

Tips for Making a Pavlova Cake

• You want to use superfine sugar for the best results. You can usually find it at most grocery stores, but if you can’t find it, you can put your sugar in a food processor or a blender and pulse to break it up.
• Make sure you don’t get any egg yolks in the pavlova. Even the smallest bit will make it so that your egg whites won’t foam.
• Egg whites at room temperature will whip up faster than cold egg whites.
• Make sure the sugar is dissolved by rubbing a bit of the meringue between your fingers.
• Make sure to use parchment paper – not waxed paper. If you make the pavlova right on your baking sheet, it will probably be hard to get off.
• Don’t assemble the pavlova until you are ready to serve it.

More Berry Desserts Here:

Strawberry Tart
Fresh Blueberry Crisp
Pound Cake and Berry Campfire Dessert
Cherry and Blueberry Cream Pie
Raspberry Creme Brulee Recipe
Strawberry Wonton Cups

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Pavlova Recipe with Fresh Berries

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Author: Deborah Harroun

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Refrigeration Time: 2 hours hours

Total Time: 3 hours hours 35 minutes minutes

Servings: 6 servings

Course: Dessert

Cuisine: Austrailian

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A light and delicate meringue cake is topped with whipped cream, silky creme anglaise and lots of berries in this Pavlova Recipe with Fresh Berries.

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Ingredients

Creme Anglaise*

• ▢ 1 1/3 cups heavy cream
• ▢ 2/3 cup whole milk
• ▢ 1/2 cup plus 2 tablespoons superfine sugar**
• ▢ 1 vanilla bean split lengthwise, or 1 1/2 teaspoons vanilla extract
• ▢ 6 egg yolks

Pavlova

• ▢ 4 egg whites
• ▢ 1 teaspoon vanilla extract
• ▢ 1 1/4 cups superfine sugar
• ▢ 1 tablespoon cornstarch

Topping

• ▢ 3 cups fresh berries
• ▢ 1/4 cup superfine sugar
• ▢ 2 tablespoons freshly squeezed lemon juice
• ▢ 1/2 cup heavy cream whipped to stiff peaks

Instructions

Prepare the Creme Anglaise:

• In a small pan, whisk together the cream, milk, and 2 tablespoons of sugar.  If you are using a vanilla bean, use a sharp knife to scrape the seeds from the center of the seed.  Add the seeds to the cream mixture.  Put the vanilla pod in the pan as well.  Place the pan over medium-low heat and heat until small bubbles start to form along the edges of the pot.  Remove from the heat.
• Meanwhile, in a bowl, whisk together the egg yolks and the remaining 1/2 cup sugar for 2 to 3 minutes, until fluffy and pale yellow.  Whisking constantly, slowly pour about 1/2 cup of the cream mixture into the egg mixture.  Once combined, pour the mixture back into the pan, whisking the whole time.  Turn the heat back onto medium-low. Cook the sauce, stirring frequently, until the mixture coats the back of a spoon and does not run together, 10-12 minutes. 
• While the sauce is cooking, prepare an ice bath.
• One the sauce is thickened, remove the pan from the heat and remove the vanilla pod.  If using vanilla extract, stir it in now.  Pour the sauce into a bowl, then place the bowl in the water bath. Let the sauce cool completely, stirring frequently.
• Once cool, remove the sauce from the water bath.  Cover the sauce with plastic wrap, pressing the wrap down on the surface of the sauce.  Refrigerate the sauce for at least 2 hours before serving.

Make the Pavlova:

• Preheat the oven to 325ºF.  Line a baking sheet with parchment paper.
• Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium until light and frothy.  Add in the vanilla and beat.  Turn the mixer on and add the sugar, a few tablespoons at a time, until fully incorporated.  Continue to beat until the whites are thick and glossy and they hold medium-firm peaks.  Fold the cornstarch into the meringue with a rubber spatula.
• Pour the meringue out onto the prepared baking sheet.  Form the meringue into a 6 to 7-inch circle, making a bowl shaped indentation about 4-inches across in the center.
• Place the baking sheet in the oven, then immediately reduce the heat to 300ºF.  Bake for one hour, then turn off the heat, leaving the pavlova in the oven to cool completely, 1 to 2 hours.

Make the Filling:

• Combine the berries, sugar and lemon juice in a bowl and stir to combine.  Let the berries sit at least 1 hour, up to 2 hours.

Assemble the Pavlova:

• Place the meringue on a serving plate.  Fill the bowl in the center with the whipped cream, then drizzle with the creme anglaise.  Top with the berries.  Serve immediately.

Recipe Notes:

*You will not need all of the creme anglaise for this recipe. Reserve the remaining sauce for pouring over cakes, ice cream, fresh berries, or just eating with a spoon!

**If you don’t have superfine sugar, you can make your own by placing sugar in a food processor and pulsing to break it down.

Recipe Source: The Perfect Egg

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition information is using 1/2 of the included creme anglaise.

Nutrition Information

Serving: 1serving, Calories: 552kcal (28%), Carbohydrates: 64g (21%), Protein: 6g (12%), Fat: 30g (46%), Saturated Fat: 18g (113%), Polyunsaturated Fat: 10g, Cholesterol: 194mg (65%), Sodium: 157mg (7%), Fiber: 2g (8%), Sugar: 59g (66%)

Keywords: pavlova dessert, pavlova recipe